What is a chocolatier?
Simply put, a chocolatier is a person who works passionately with chocolate to design, create and sculpt masterpieces. They are a rare bread these days as many exquisite chocolates are made by large (and well known) chocolate companies using expensive equipment or even machines. There’s no shame in that. However, the chocolatier is able to impart their own uniqueness to each and every chocolate delight and it often takes them years and years to perfect the craft… what a treat and a very special job to do.
What’s the difference between a chocolate maker and a chocolatier?
A chocolate maker is the person who grinds the cocoa beans and actually makes the chocolate (like a wine maker would make the wine from scratch). They buy the beans, roast them and use very expensive equipment to make the chocolate that chocolatiers would likely buy, in order to make chocolate creations (some chocolatiers make their own chocolate too – what a cool bunch). Chocolate-makers are few and far between too. But the process is a more scientific one than the artistic approach that chocolatiers are able to use.
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Solid training in pastry work and culinary arts will go a long way to help you understand the way chocolate works – like tempering chocolate for example. It looks easy but get it wrong and your chocolate work is a disaster. Chocolatiers need to be able to come up with new and innovative ways to improve recipes, fondants, fillings and they also need to have an incredibly creative side to them, so that designing and sculpting hand-made creations are worth every (expensive) penny that they’re sold for. This individual also needs to keep their eye on chocolate trends globally, and come up with new and interesting ways to reinvent old ideas.
Where can chocolatiers work?
Chocolatiers can work for large chocolate companies such as Lindt or Godiva etc, or they can work alongside the pastry chefs at leading restaurants and hotels…or they could also become self-employed and make a name for themselves in their own little shop. An apprenticeship or practical experience is a great way to learn from experienced chocolatiers so remember to keep that in mind if you’re starting out in the world of chocolate. The salary for chocolatiers varies depending on where you work and what type of work you’re doing – but for the most part, the skill ensures that salaries are very good, and if you’re working for yourself, there is no limit to how much you can make.
[[{“type”:”media”,”view_mode”:”media_original”,”fid”:”5386″,”attributes”:{“alt”:””,”class”:”media-image”,”height”:”329″,”style”:”display: block; margin-left: auto; margin-right: auto;”,”typeof”:”foaf:Image”,”width”:”536″}}]]So we think that chocolatiers are to chocolate what mixologists are to drinks. Bottom line is that they are fast becoming an essential part of the food and beverage industry so we hope this short blog has given you a little inspiration. Our culinary short courses include lessons on chocolate making…drop us a line if you’re interested.
